If you love chili and crave a hint of pumpkin during the Fall season then this recipe is for you! The original recipe is from the The Real Food RDS and if you don’t already I highly recommend following them on Instagram for amazing recipes.
Slow Cooker Pumpkin Chili
This chili is hearty, flavorful and has a twist with the added ingredient of pumpkin.
- 1 1/2 lbs ground beef or bison
- 1 tbsp coconut oil or avocado oil
- 1 large yellow onion chopped
- 1 medium green bell pepper diced
- 6 cloves garlic minced
- 28oz can diced tomato
- 3oz 1/2 can of tomato paste
- 14oz can pumpkin puree
- 1 cup chicken broth or water
- 2 1/2 tsp dried oregano
- 2 tbsp chili powder
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground cumin
- 3/4 tsp salt
- 1/8 tsp pepper
Before adding everything to the slow-cooker, you will need to get out a large pan or dutch oven to cook the meat mixture
Add the oil to the pan and begin by sauteing the onions and bell peppers. Cook until the veggies are soft 6-7mins.
Next, add in the garlic and stir until fragrant. To save time I use the frozen minced garlic from Trader Joes.
Add in the meat and cook until basically all the pink is gone. Around 8 minutes.
Since you only use 1 1/2lbs of the meat. I used my food saver to keep the other 1/2lb of the meat fresh with no air in it so I can freeze the meat to use at another time.
Put the meat mixture into the slow-cooker.
Get out the remaining ingredients and combine with the meat mixture: tomatos, tomato paste, pumpkin, chicken broth, oregano, chili powder, cinnamon, cumin, salt & pepper
Set your slow-cooker for low 7-8 hours.
When you are ready to serve the chili, add toppings of avocado, green onions and jack cheese and Enjoy!
This recipe is brought to you by Jess & Stacie, The Real Food Dietitians and the recipe can be found HERE.